“The Sanitary Design of a facility or an equipment is heavily oriented towards the avoidance of microbiological contamination and colonization, much like the goals of HACCP. Sanitary design principles are a set of guidelines that help choose particular equipment or facility design. Sanitary design is not mandatory and will entail higher capital expenditure making it wrongly perceived as an unnecessary cost making many food manufacturers hesitant to invest in it. However, the benefits of employing sanitary design principles outweigh the costs especially after full scrutiny of the entire system.”

Excerpt from the article of Ms. Angel Dalao, “Sanitary Design: The Next Worthy Investment.” Get your copy and read the full article by subscribing to Food Safety Trends Philippines Magazine. Click here: https://docs.google.com/…/1FAIpQLSehTn-B7F8i-xAgw…/viewform…

Photo source: Neogen Corporation

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